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Most popular at the top

  • Simple One-Pot Stewsby Maria Robbins

    St. Martin's Press 2014; US$ 8.99

    Whether beef, vegetable, chicken, or seafood, nothing pleases and satisfies like a delicious pot of stew. Simple ingredients, minimal preparation, and hearty, delicious results are just a few of the reasons that stews of endless variety have found their way into cuisines throughout the world--and why they're more popular than ever. Veteran cookbook... more...

  • Totally Chocolate Cookbookby Helene Siegel; Karen Gillingham

    Ten Speed Press 2014; US$ 6.99

    This handy pocket-size cookbook will satisfy any chocolate lover?s cravings and makes a great little gift. Indulge in Devil?s Food Cupcakes, Double Chocolate Macaroons, Truffle Squares, and many other totally chocolate recipes. These decadent treats are sure to bring out the chocoholic in everyone. From the Trade Paperback edition. more...

  • Bak met Joshby Josh Thirion

    Random House Struik 2014; US$ 9.00

    Bak met Josh bevat meer as 40 resepte wat wissel van gunstelinge soos wortelkoek en piesangbrood, tot nuwe, interessante resepte soos die Miljoenęr-in-wording sjokoladekoek, horing-kolwyntjies en sjokolade-lawa-koekies. more...

  • Bake with Joshby Josh Thirion

    Random House Struik 2014; US$ 9.00

    Bake with Josh contains more than 40 recipes, ranging from favorites like carrot cake and banana bread, to new, interesting recipes like the millionaire-in-training chocolate cake, cone cupcakes and chocolate lava cakes. more...

  • The Recipe Wheelby Rosie Ramsden

    Ebury Publishing 2014; US$ 28.21

    Rosie Ramsden has invented a whole new way of planning meals: it's called The Recipe Wheel. She takes one simple, core recipe - like risotto - that sits at the centre of its own recipe wheel. From there lead spokes or threads to new, more developed recipes - select your perfect dish by occasion, budget or time. Each wheel... more...

  • The New Basics Cookbookby Sheila Lukins; Julee Rosso

    Workman Publishing Company 2014; US$ 20.95

    It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable... more...

  • Summer Gatheringsby Rick Rodgers

    HarperCollins 2009; US$ 13.99

    Firm, ripe tomatoes. Golden corn. Fragrant basil. Juicy peaches. Nothing compares with the bounty of summer when colors, flavors, and aromas are at their peak and cooking is easier than ever. Fresh, ripe produce is so tasty and perfect on its own that creating a terrific summer meal can be stress-free, delicious, and fun. In Summer Gatherings ,... more...

  • How to Dry Foodsby Deanna Delong

    Penguin Group US 2006; US$ 17.95

    When you dry food, you're saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is also the most comprehensive reference available for methods of drying and home dehydrating equipment. The only book needed to master this age-old culinary tradition, How to Dry... more...

  • The Pressure Cooker Cookbook Revisedby Toula Patsalis

    Penguin Group US 2006; US$ 17.95

    This greatly expanded and revised edition of The Pressure Cooker Cookbook confirms the versatility and ease of using modern pressure cookers to prepare quick, healthy, and flavorful dishes. From appetizers, soups and "cooked" salads to stews, roasts, side dishes, and desserts, Toula Patsalis offers more than 250 easy-to-prepare recipes for today's... more...

  • The Complete Idiot's Guide to Fondues And Hot Dipsby Ellen Brown

    DK Publishing 2006; US$ 14.95

    Fun with fondue! In this scrumptious guide, readers will discover a creative collection of information, cooking tips, and succulent recipes. Also included are substitution suggestions for even more variety. * Written by an experienced food and beverage author, who is also the founding food editor of USA Today * Offers precise recipes... more...